Leadership requires action. That’s why Corbion didn’t wait for the Food and Drug Administration (FDA) deadline of removing all partially hydrogenated oils (PHOs) from food products by June 2018. Corbion targeted January 2017 for providing non-PHO replacements for its entire portfolio, including emulsifiers, mixes and bases. 

Processed food manufacturers focused on inhibiting Listeria growth in their products will have an even stronger tool at their disposal when Corbion introduces the latest BETA version of its Corbion Listeria Control Model at the 2017 International Production and Processing Expo in Atlanta, Ga., Jan. 31-Feb. 2. 

According to the company, consumers demand healthier indulgence baked goods, and formulators seek innovative solutions to achieve the perfect combination of taste, structure, texture, volume, and shelf-life.

Corbion’s Ultra Fresh® Premium Advantage, ingredient winner of the 2015 IFT Expo Innovation Award, reduces added sugars in bread while extending freshness, and protecting quality and taste.

Corbion, a world leader in bio-based food ingredients, showcased its broad portfolio of solutions and its added-value core competencies at IFT 2016 in Chicago.

Staying fresh is important in the bakery industry - and that's one reason why Corbion, with more than 100 years of dedicated service to bakers, continues to focus on research and development, working with customers to push the boundaries of innovation.

Corbion, a North American market leader in emulsifiers for bread, is expanding its Dolton, Ill., facility, so that the company can also produce propylene glycol monoesters, (PGME) emulsifiers used in sweet goods, bakery mixes and other applications.

Bakers already have faced skyrocketing costs of vital wheat gluten. Now bakery R&D formulators face yet another issue: tight supply. With production issues in Europe and contamination issues in China, imports of the product are down dramatically.

It's been said that "the devil is in the details," and that's certainly the case when it comes to replacing egg whites in angel food cake.